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    Home » Recipes » GC Original

    Turmeric Ground Lamb and Eggs

    25 mins | Yield 4 | June 30, 2017 | Updated: January 26, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Turmeric Ground Lamb and Eggs? Want something new? Try this savory blend of herbs and spices mixed into ground lamb and served with a poached eggs, a pleasant surprise!

    Tumeric Ground Lamb and Eggs Recipe | Kita Roberts GirlCarnivore.com
    Nothing is better than a high-class campfire breakfast. There’s something about the noise of nature, being outside and rolling out of the sleeping bag to a warm cup of Joe. Then getting to work stoking a fire and letting the smell of a delicious breakfast waft over the campsite, and, besides firing off the steaks at night, it’s my favorite meal to pitch in on. In case you haven’t noticed, I am a bit of an Outdoor Adventurer.

    What is the best temperature for lamb?

    Lamb is “the other red meat” and it is very similar to beef in terms of internal cooking temp. 145 degrees Fahrenheit is recommended. That gives you medium rare, which is best for flavor and texture with lamb.

    Have you ever cooked out in the open?

    Taken a family camp trip or are you even an experienced camper? I absolutely love camping – and eating damned well by doing so. I always prep meals ahead of time and it’s probably the only time I have a very detailed checklist of what I am going to be making and when – so that I am packed and ready to go for a fun filled few days of R&R. And there are 2 things that can make or break the quality of your camp trip. The bathroom arrangements – sorry but its seriously true. And kick ass food. Hiking all day, fishing, carrying gear, and sometimes – sad but true – even weather can create a bit of tension as the days slip by. When you can’t just escape to another room and flip through the channels, or take a hot shower to freshen up, a good meal (and let’s be honest, bourbon) can go a long way to keeping the moral high.

    5 Tips for Easy Camp Cooking:

    • Color coded dining: Reduce waste and make sure everyone knows who is drinking out of what cup. Have a set of metal or plastic plates, utensils, and a cup in a unique color for each member of the campsite. Makes those late-night cocktails not get so mixed up and makes it easy to see if everything’s been cleaned up at the end.
    • No Fear Eggs: Crack your eggs and store them in a sealed glass jar ahead of time so you don’t have to worry about their delicate shells
    • Foil packets: Trap heat and moisture when cooking over the open flame by creating packets out of heavy-duty or two layers of aluminum foil. It’s an easy trick that requires no cleanup and doesn’t dirty a pan.
    • Packeted Spice Mix: Don’t settle for bland – have your spices mixed and ready to go in small ziplock bags. You can still season your recipes and never forgo flavor.
    • Take it to the next level – store each recipe, and its various packets in quart bags so that they don’t commingle as you are digging for the mayo.
    Good food is a fast path to happy campers!

    Now get active and let’s grill some lamb!

    I’ve been on the go a lot this year, and getting back to my roots and enjoying the silence and wifi free space of camp sites again. It’s my detox space. Where I find all the chicky woo woo stuff of recentering, learning new skills (like fly fishing), and just getting dirty. Can we just take a moment to talk about how bad ass those trendy hammocks really are? Finally broke down and purchased one…. I may never leave.
    BUT, back to the campfire. I am just now packing up my gear. Getting ready to hike for a few days in the Inyo National Forest region of California. I can’t even tell you how pumped I am. And bonus, I am hanging out with another kick ass foodie – Girls Can Grill!
    Needless to say, we won’t be hurting for some good meals.
    Tumeric Ground Lamb and Eggs Recipe | Kita Roberts GirlCarnivore.com

    Lamb and Eggs is perfect for breakfast

    Make sure you are following along on Instagram to both of us for the few moments we get the internet and share our moments with you. Things are bound to get hot.
    Tumeric Ground Lamb and Eggs Recipe | Kita Roberts GirlCarnivore.com

    More great grilled lamb recipes for camp or home

    Lamb is such an amazing protein to work with. Savory, but not too gamey, and always tender. Great for grilling!

    • Lamb shanks
    • Slow cooker lamb stew
    • Moroccan lamb pizza
    • Lamb burgers stuffed with harissa

    If you’ve tried my Turmeric Ground Lamb and Eggs recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram@girlcarnivore as well as on  Twitter and Facebook.

    Tumeric Ground Lamb and Eggs Recipe | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Turmeric Ground Lamb and Eggs

    Make this dish even more filling by adding crispy browned potatoes to the mix.
    Course: Breakfast
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Servings: 4
    Calories: 423kcal

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 2 tbs olive oil divided
    • ½ onion minced
    • 1 lbs ground lamb
    • 1 teaspoon turmeric
    • ½ teaspoon harissa
    • ½ teaspoon red pepper flakes
    • ¼ teaspoon powdered garlic
    • salt and pepper
    • 1 tbs tomato paste
    • 1 pint cherry tomatoes
    • 3 to 6 eggs
    • 3 tbs olives chopped
    • Fresh parsley & thyme
    • Serve with naan if desired tzatziki, and olive oil

    Instructions

    Cook the Lamb:

    • Heat 1 tbs of olive oil a large heavy skillet over medium high heat until the oil shimmers. 
    • Add the chopped onion and saute 5 minutes. 
    • Add the ground lamb and cook, browning through and draining off any fat as needed. 
    • Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.
    • Allow the lamb to crisp a bit over low heat while you finish the recipe.

    Poach the Eggs:

    • Bring a pot of water to a boil and reduce heat to a low simmer. 
    • Drop the eggs in one at a time, slowly and allow to poach 4 minutes. 
    • Carefully remove from the water and drain. Don’t have a grill for camping? Just fry the eggs instead and enjoy.

    Char the tomatoes:

    • Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt. 
    • Char the tomatoes over the open flame 
    • OR: Toss onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes with a watchful eye.

    Put it all together:

    • Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. 
    • Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.

    Notes

    Make this dish even more filling by adding crispy browned potatoes to the mix.

    Nutrition

    Nutrition Facts
    Turmeric Ground Lamb and Eggs
    Amount Per Serving
    Calories 423 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 12g75%
    Cholesterol 82mg27%
    Sodium 218mg9%
    Potassium 584mg17%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 20g40%
    Vitamin A 735IU15%
    Vitamin C 28.9mg35%
    Calcium 37mg4%
    Iron 2.9mg16%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Tumeric Ground Lamb and Eggs Recipe GirlCarnivore
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

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